a bolognese

Ingredients

(Quantities as preferred):

• Onions, finely chopped
• Carrots, finely chopped
• Celery, finely chopped
• Olive oil
• Butter
• Ground beef or turkey
• Garlic, minced
• Milk
• White wine
• Canned diced tomatoes
• Salt and pepper
• Pasta of your choice
• Parmesan cheese (for serving)
• Optional: Nutmeg powder, fresh or sun-dried tomatoes

Instructions

1. Sauté Aromatics: Heat a mix of olive oil and butter in an enameled cast iron Dutch Oven (or similar pot). Add chopped onions and sauté until soft and translucent.
2. Add Vegetables: Stir in the chopped carrots and celery. Season lightly with salt as you go, layering flavors. Cook until the vegetables begin to soften.
3. Incorporate Meat and Garlic: Add the ground beef or turkey to the pan along with the minced garlic. Season with salt, pepper, and a drizzle of olive oil. Cook, stirring occasionally, until the meat is lightly browned.
4. Add Milk: Pour in enough milk to submerge the mixture. Increase the heat to medium-high and cook until most of the milk has evaporated, stirring occasionally. If desired, add a pinch of nutmeg for warmth.
5. Deglaze with White Wine: Pour white wine into the pan, again covering the contents. Cook on medium-high heat, allowing the wine to reduce completely.
6. Tomato Time: Stir in canned diced tomatoes. For additional depth, add fresh diced or sun-dried tomatoes at this stage. If needed, add a splash of water to maintain a saucy consistency.
7. Simmer Slowly: Reduce the heat to very low and let the sauce simmer gently for several hours. Stir occasionally, allowing the flavors to meld and the tomatoes to fully incorporate.
8. Serve and Enjoy: Pair the sauce with your favorite pasta. Fusilli or rigatoni work especially well, but any pasta will do. Top generously with freshly grated Parmesan cheese for a perfect finish.